Fish and Vegetable Stir Fry


1 pound halibut, cut into ¾-inch cubes (454 g)
1/2 tablespoon cornstarch (7 ml)
2 teaspoons sherry (10 ml)
1 teaspoon orange zest (5 ml)
1/4 cup vegetable oil or safflower oil (60 ml)
1 tablespoon vegetable oil or safflower oil (15 ml)
1 teaspoon sesame oil (5 ml)
1 carrot, sliced thin on the diagonal
1 stalk celery, sliced on the diagonal
1 1/2 cups broccoli florets (375 ml)
1 small red onion, thinly sliced
1 cup shiitake mushrooms, thinly sliced (250 ml)
3 tablespoons minced garlic (45 ml)
1 1/2 tablespoons minced ginger (22 ml)
fresh chili or chili flakes, to taste
1 cup snow peas (250 ml)
1/2 cup bean sprouts (125 ml)
3 tablespoons tamari (45 ml)
2 teaspoons sherry (10 ml)
1 tablespoon brown sugar (15 ml)
2 tablespoons rice vinegar (30 ml)
3/4 cup chicken stock, for slurry (175 ml)
1 tablespoon cornstarch, for slurry (15 ml)
1 teaspoon orange zest (5 ml)


Combine the egg white, sherry, orange zest and cornstarch. Marinate the cubes of fish for 30 minutes. Heat oil to 350 degrees F. Blanch fish in oil for 1 to 2 minutes. Transfer to plate. Discard oil or use of this 2 tbsp. of this oil to stir fry vegetables.
Vegetables:Combine the chicken stock and cornstarch to make a slurry.
Heat vegetable oil and sesame oil in a wok until almost smoking. Add the carrots and celery and stir fry over high heat, about 1 minute. Add the broccoli, stir fry another minute. Add the garlic, ginger, red onion and shiitake mushrooms, stir fry another minute. Add brown sugar, sherry, tamari, rice wine vinegar. Stir the slurry and then add to stir fry. When liquid comes to a boil, add the blanched fish and snow peas and stir
Serve this stir fry with rice noodles or steamed rice. Make sure to prep all your vegetables and measure out all the ingredients before you start stir frying so that you can add ingredients to the wok without delay.




6.0 servings


Sunday, December 6, 2009 - 2:33am



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